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Not too long ago I discovered green peppercorns and I enjoyed them in a
steak with green peppercorn sauce
dish. Since then I had been keeping an eye out for peppercorns and I recently came across some brined pink peppercorns. What a perfect excuse to enjoy another steak! This time I envisioned a perfectly seared steak covered in a red wine and pink peppercorn sauce with shallots and some green parsley for a nice contrasting colour. The steak with pink peppercorns turned out to be another one of those meals that was quick and easy and tasted great! Where the green peppercorns were softer and milder the pink peppercorns were harder and stronger. Combined with the crushed black peppercorns this steak was really peppery, which I liked. (If you are not a huge fan of pepper you should cut down on the amount of both peppercorns.) I really enjoyed the slightly hard texture of the pink peppercorns and getting that nice burst of pepper when biting into them. I served the steak in pink peppercorn sauce on a bed of
white cheddar and garlic mashed potatoes
along with a simple salad.

Steak Tenderloin in a Pink Peppercorn Sauce

Servings: 2

ingredients

1 tablespoon mixed peppercorns (roughly crushed)

2 steaks

salt to taste

1 tablespoon oil

1 tablespoon butter

1 shallot (chopped)

1 tablespoon pink peppercorns in brine

1/4 cup red wine

1/4 cup beef broth

1 teaspoon dijon mustard

1 tablespoon parsley (chopped)

directions

Press the steaks into the peppercorns to coat and season with salt.

Heat the oil in a pan.

Sear the steaks on high heat on both sides for about 2-4 minutes per side for medium-rare and set aside.

Melt the butter in the pan.

Add the shallots and peppercorns and saute until the shallots are tender, about 4 minutes.

You know, I was just thinking about pink peppercorns earlier today! What a coincidence! I think I'm going to use them in a salad dressing - I'm thinking I'll crush them and add them to a basic white wine vinegar based vinaigrette along with some tarragon.

I think it might be quite good on frisee. Your post makes me think that I should add steak to my salad.

Kevin, this mix color peppercorn is the best, I never seen the pink peppercorn in brine though. I wish you have the picture of this delicious sounding peppercorn. I can imagine how delicious this steaks with the sauce together. Cheers,Elra

OMG Kevin, that peppercorn sauce sounds amazing. I love how it spreads on the plate. I want a spoon of those mashed potatoes and the sauce. Don't get me wrong I love the steak also, but the mashed potatoes and that sauce together would be amazing!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.